Chelle’s meatless balls

2 1/2 C Cracker crumbs (unsalted saltine)

1 1/2 C ground nuts (I use pecans-you want them to be almost a powder otherwise the meatballs are crunchy)

1 tsp salt

1 large onion, chopped fine **Note**do not put in food processor to chop, I did the first time, and too much liquid is released from the onion, making a soupy mix

3 tsp sage

1 1/2 C grated cheese (I use white cheddar)

3 garlic cloves, minced

6 T parsley, minced (I used dry, about a quarter of that)

8 eggs

Original instructions: Mix together into balls-freeze uncooked. when ready to use, drop into hot apricot sauce and bake at 350F degrees for 45-50 min in covered pan.

I have never made them that way, actually. Freezing raw eggs made me uneasy for some reason. I have baked them in an oven first, on a greased cookie sheet for about 40 min (they sag), or fried them in a pan, then froze them. After removing from freezer, I have cooked them in the apricot sauce in the oven, or in a pan on the stovetop. It’s a pretty forgiving recipe! They are yummiest when you fry them in a bit of canola/corn oil though first, then use them in whatever you are making.

The original recipe included this, to bake the meatballs in later:

Apricot sauce

1/4 C oil

1/4 C lemon juice

3/4 C apricot jam

1/2 C ketchup

2T brown sugar

2T minced onion

1/2 tsp salt

1/2 tsp oregano

dash hot sauce

Mix together in saucepan, bring to boil while stirring. After everything has dissolved, remove from heat and use as you like